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Roasted Pumpkin Seeds

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Roasted pumpkin seeds are a fun and easy snack to make with your kids, especially after carving a pumpkin. Season with just plain salt for a savory snack, toss them in cinnamon sugar for a sweet treat, or add any other flavors desired for a custom treat.

A bowl of roasted pumpkin seeds

Easy Roasted Pumpkin Seeds Recipe

I have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We would help her make them, and help her eat them too.

As an adult, I still love snacking on these crunchy roasted seeds. Nothing fancy, just tossed with some kosher salt and lightly sprayed with a little olive oil. Some people peel the skin off, but I eat them skin and all!

Once roasted, enjoy your pumpkin seeds as a snack, or sprinkle them on salads, soups, and other dishes, like Pumpkin Overnight Oats.

For a more decadent version, I also have Smokey BBQ Spiced Roasted Pumpkin Seeds. To use the rest of our pumpkin, I also made homemade pumpkin puree to use in some pumpkin recipes.

Why You’ll Love Roasting Pumpkin Seeds

  • It’s super easy. Roasting pumpkin seeds requires very minimal ingredients and is as simple as tossing the seeds with seasoning and popping them in the oven.
  • Versatile. Though I love to eat these pumpkin seeds with just salt as the seasoning, you can make them in so many other flavors too. I’ve included a long list below.
  • Perfect for after carving pumpkins. Unlike pumpkin puree, which is best made from pie pumpkins, you can roast the seeds of ANY pumpkins – including those that you’ve carved!
A pumpkin on a marble countertop

Ingredients

You’ll need just 3 ingredients for this recipe. See the recipe card below for measurements.

  • Pumpkin seeds – Fresh from the pumpkin.
  • Olive oil spray – Helps the seasoning stick.
  • Salt – Adds flavor to the seeds.

Can I Roast Other Types of Seeds?

Yup! Instead of roasting pumpkin seeds, you can also roast the seeds from butternut, acorn, delicata and other types of winter squash.

How To Roast Pumpkin Seeds

This roasted pumpkin seeds recipe is super easy, though it does require some planning as the seeds need to dry out, ideally overnight. See the recipe box at the end of the post for more detailed instructions.

  • Prepare The Pumpkin Seeds: After removing seeds from the insides of the pumpkin, pull away any pumpkin guts and strings. Place the seeds in a colander and rinse under cold water. Try to remove any remaining pumpkin residue.
  • Dry: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
  • Season: Spread the seeds out in a single layer on a sheet pan and spritz all over with olive oil, season all over with salt, to taste. If you wish, you can also use parchment paper.
  • Roast: Bake the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
  • Cool: Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.

Roasted Pumpkin Seeds Variations

One of the things I love about roasting pumpkin seeds is that there’s just truly unlimited ways to season and enjoy them. I’m partial to just plain salt but you can make the sweet if you want to or spicy or savory. Here are a few of my favorite flavor variations.

  • Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
  • Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
  • Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. See recipe here.
  • Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
  • Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
  • Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
  • Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.

Roasted Pumpkin Seeds in a bowl

Storage

Once they’ve cooled completely, roasted pumpkin seeds should be stored in an airtight container. A cool, dark place is ideal and will extend the shelf life, though the counter works as well. They will last for at least a week.

More Pumpkin Recipes:

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Roasted Pumpkin Seeds

5 from 6 votes
3
Cals:72
Protein:3
Carbs:9
Fat:3.1
Roasted pumpkin seeds are a fun and easy snack to make with your kids, especially after carving a pumpkin. Season with just plain salt for a savory snack, toss them in cinnamon sugar for a sweet treat, or add any other flavors desired for a custom treat.
Course: Snack
Cuisine: American
Roasted Pumpkin Seeds
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Serving Size: 1 /4 cup

Equipment

Ingredients

Instructions

  • Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
  • Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
  • Preheat the oven to 300F.
  • Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
  • Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
  • Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.

Last Step:

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Notes

Pumpkin Seed Flavor Variations:
  • Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
  • Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
  • Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
  • Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
  • Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
  • Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
  • Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
 

Nutrition

Serving: 1 /4 cup, Calories: 72 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 3.1 g, Saturated Fat: 0.5 g, Sodium: 92 mg, Fiber: 0.4 g

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31 comments on “Roasted Pumpkin Seeds”

  1. I have never had roasted pumpkin seeds. These are really good! Just pulled them out of the oven about 15 minutes ago!! Thanks!

  2. Avatar photo
    1MadScientist

    Just popped these in the oven….I also sprinkled some chipotle powder on em! Very excited since all your recipes I have made so far (I'm a new reader and so far have done 5) have been excellent!

  3. Avatar photo
    Erin @ EKat's Kitchen

    I love roasted pumpkin seeds! I tried to make some the other day but forgot them in the oven until it was too late. Whoops.

    I am new here and love your blog. Following soon!

  4. I think I am going to have to do a little taste testing and/or some research: kosher salt vs. sea salt vs. regular salt?

  5. Avatar photo
    inspired.mama

    Thanks GINA! I actually got some baking pumpkins in my CSA this week so I will def. be doing this. But Can you please let me know how you make your pumpkin for the puree and what you are making with it! thanks!!!!! http://inspiredchunkymama.blogspot.com

  6. Mmmm Pumpkin Seeds, one of my favorite memories as a child, carving our pumpkins and then de-gooing the seeds and baking them with my mom & sister. Oh the good ol'e days

  7. I make these every year, and look forward to it all year long. I am loving all of your fall recipes, and can't wait to make your pumpkin cupcakes this weekend! Keep all the amazing recipes coming!

  8. These are my FAVORITE fall snack! I especially like the ones that are hollow that you find scattered in.

  9. Avatar photo
    Susan Borland

    oh my goodness I just pinned this because these are one of the top reasons I love fall. Way to go on putting them on your recipe blog, because occasionally I'll mention my undying love for pumpkin seeds and people wrinkle their noses. ugh.
    love,
    Suze @ susanborland.blogspot.com

  10. You have no idea how much I love pumpkin seeds. Some of my best memories growing up were in the fall picking, carving and roasting pumpkins {seeds}. Love this post and come halloween I will be sharing our famous recipe as well. Time and time again, I love your blog.
    Laura @ A Healthy Jalapeño

  11. I was pleasantly surprised to find canned pumpkin at Walmart last weekend for the first time in months. I was a pig and got 12 cans.

  12. @Shannon – you can buy a Misto (or any other brand) sprayer. Fill it up with whatever olive oil you like to use and you can spritz it on everything 🙂 I use mine all the time!

  13. Can you toss with olive oil instead of using spray? And how much? I don't like using cooking spray if I can help it.
    -Shannon

  14. Avatar photo
    Renee @ MyKitchenAdventures

    Yum! a once a year treat for me! I like to sprinkle some cayenne on them too! I heard there was going to be a pumpkin shortage due to Hurrican Irene…sigh…I stocked up on puree yesterday at the store while it was still there!

  15. Avatar photo
    Mary Jones- Toscano

    Best part of the season was doing the same with my mom! BTW how long does the pumpkin puree last? There is a little farm stand near me that has pie pumpkins and I wanted to get some. Can you can it?